Trick or treat yo’ self with this Halloween meal special: Creepy Veggie Canoe with Bloody Sauce. Delicious + nutritious + a lil’ terrifying. EEK + yummy. All at once. It must be witchcraft.

This recipe is gluten-free + sugar-free. And if you omit the mozzarella, well you just got yourself a vegan feast.

It’s so easy to make, you gotta try it!

Cue the Alfred Hitchcock soundtrack. And let’s eat!

Veggie Canoe

Ingredients:

• 2 large sweet potatoes, cooked
• 1 cup black beans, cooked
• 1 ripe avocado, cut lengthwise
• 2 tablespoons fresh cilantro, chopped
• 1 cup pico de gallo
• ½ cup mozzarella mini balls (optional)
• Bloody Sauce (see below)

Preparation:

Step 1: Preheat oven to 400°F. Prick sweet potatoes a few times with a fork. Place on a baking sheet in the oven + roast for 30-45 minutes. You will know it’s done when a knife can easily pierce the skin + the center is soft.

Step 2: Remove sweet potatoes from oven + slice each one down the center, like a jacket.

Step 3: Stuff the sweet potato with toppings. Pour Red Pepper Mole over the top. Serve + enjoy.

Bloody Sauce

Ingredients:

• 1 tablespoons coconut oil
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon dried thyme
• ¼ teaspoon ground chipotle
• 1 medium onion
• ¼ teaspoon salt
• 3 cloves garlic
• 2 tomatoes, diced
• 1 can red peppers
• 3 Medjool dates, pitted
• 2 tablespoons raw cacao powder
• 1 tablespoon almond butter
• 4 tablespoon water
• 1 freshly squeezed lime

Preparation:

Step 1: In a medium saucepan over medium heat, melt oil + add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions + salt, and cook until softened, about 5 minutes. Add garlic + tomatoes, and cook another couple minutes. If the pot gets dry at any point, add a little of the juice from the red peppers.

Step 2: Pour canned red peppers into the pot + cook for 5 minutes.

Step 3: Carefully transfer the mixture to a blender. Add pitted dates + cacao powder + almond butter + lime juice. Blend on high, adding water to thin as needed, until desired consistency is reached.

Step 4: Serve. Store leftovers in the fridge for up to one week.

Enjoy!

Photo: Marcela Macias